Crock Pot Black Eyed Peas

Surely we are destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor. 

Soaked peas ready for the long, slow cooking process.

Crock Pot Black Eyed Peas  About 8 to 10 servings 

1 lb. dry black-eyed peas

32 oz. box chicken broth

14 oz. can tomatoes

Ham bone, ham hocks or about 1 cup+ diced ham 

1 onion, diced

2 teaspoons minced garlic  

1 teaspoon black pepper

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Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)

1. To soak or not to soak? Soak the black-eyed peas overnight  and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.
2. Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.
3. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.
4. To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas. 

 

Black-eyed Pea Stew over Polenta - bring on the good luck!

We are trying to extend our New Year's good luck by eating black-eyed peas more than once this month. Here's our latest recipe that is healthy, hearty and hopefully brings good luck for the coming year!

Black-eyed Pea Stew over Polenta   4 to 6 servings

1 to 2 tablespoons olive oil

1 medium onions, diced

2 carrots, diced

1 large bell pepper, diced (I used an orange pepper but any color works

3 cloves garlic, minced

1 (14.5-15 oz.) cans diced tomatoes, with juice

1 (15.5 oz.) can black-eyed peas

3 cups broth

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste
1 small russet potato, peeled & grated -- this will thicken the soup creating more of a stew-like consistency

Prepared polenta

Shredded Parmesan cheese if desired

1. Heat olive oil in a Dutch oven or soup pot.
2. Add the onions and carrots; cook, stirring, until they soften, about 5 minutes.
   
3. Add the bell peppers and cook for another 3 minutes.
   
4. Add the garlic and cook for another minute.
5. Add the black-eyed peas, tomatoes, broth, and seasonings (everything else but the polenta and Parmesan). Bring to a boil, reduce and simmer for about 30 to 40 minutes or until all veggies are tender and flavors have melded. After about 10 minutes of cooking time, add grated potato to thicken the mixture. Add salt and pepper to taste and adjust seasoning as needed.
   
6. Serve with prepared polenta and top with shredded Parmesan if desired.
   
   
   
   Or, try Hoppin' John Cakes w/ Tomato Gravy!

Recipe without photos . . .

Black-eyed Pea Stew over Polenta   4 to 6 servings 

1 to 2 tablespoons olive oil

1 medium onions, diced

2 carrots, diced 

1 large bell pepper, diced (I used an orange pepper but any color works

3 cloves garlic, minced

1 (14.5-15 oz.) cans diced tomatoes, with juice

1 (15.5 oz.) can black-eyed peas 

3 cups broth

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste
1 small russet potato, peeled & grated -- this will thicken the soup creating more of a stew-like consistency

Prepared polenta

Shredded Parmesan cheese if desired

1. Heat olive oil in a Dutch oven or soup pot.
2. Add the onions and carrots; cook, stirring, until they soften, about 5 minutes.
3. Add the bell peppers and cook for another 3 minutes.
4. Add the garlic and cook for another minute.
5. Add the black-eyed peas, tomatoes, broth, and seasonings (everything else but the polenta and Parmesan). Bring to a boil, reduce and simmer for about 30 to 40 minutes or until all veggies are tender and flavors have melded. After about 10 minutes of cooking time, add grated potato to thicken the mixture. Add salt and pepper to taste and adjust seasoning as needed.
6. Serve with prepared polenta and top with shredded Parmesan if desired.

Hopin’ John Cakes with Tomato Gravy

A recipe in the December issue of Southern Living caught my eye; this is my version of that dish . . .

Hopin’ John Cakes with Tomato Gravy     Makes 6 cakes

1 (15-oz.) can black-eyed peas, drained and rinsed

1 cup cooked brown rice + extra for serving

¼ cup celery, chopped

¼ cup onions or leeks, chopped

1 cup diced red, yellow or orange bell pepper

½ cup kale, finely chopped  

2 tablespoons olive oil  

½ teaspoon Kosher salt + ¼ teaspoon black pepper

1  large egg

⅓ cup panko (Japanese breadcrumbs)

½ teaspoon seasoned salt

1 garlic clove, minced

¼ cup dry white wine

1 (15 oz.) can crushed tomatoes

1 teaspoon Creole seasoning

1/4 cup broth or stock (vegetable or chicken) + 2 teaspoons cornstarch (mixed together to form a slurry)

About ¼ cup+ olive or canola oil for frying

About ¼ cup+ panko (Japanese breadcrumbs)

½ teaspoon Kosher salt + ¼ teaspoon black pepper

1. To Prepare Cakes: Reserve ¼ can of black-eyed peas. Pulse 1 cup of cooked rice and remaining peas in a food processor until coarsely chopped. Transfer to a large bowl; add reserved peas.
   
2. Stir together celery, bell pepper, leeks/onion and kale.
3. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
4. Add celery mixture to skillet. Stir in ½ tsp. salt and ¼ tsp. black pepper. Cook, stirring occasionally, about 8 minutes; reserve about ¼ of the mixture and stir the rest into pea mixture.
   
5. Stir egg, ⅓ cup panko, and ½ tsp. seasoned salt into pea mixture. 
   
6. Using a ½ cup-capacity scoop to make 6 balls. 
7. Place balls on a baking sheet, about 1” apart. Flatten each ball to form a ¾” thick patty, and place in freezer.
   
8. For the Tomato Gravy: Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add reserved vegetable back to skillet; add garlic cook, stirring occasionally, 1 minute.
9. Stir in wine; cook, stirring occasionally, 3 minutes or until slightly.
10. Stir in tomatoes, Creole seasoning and slurry (water-cornstarch mixture.)  Reduce heat to low; simmer about 5 minutes. 
    
11. To Fry Cakes: Heat oil in a large skillet over medium heat.
12. Stir together remaining ¼ cup+ panko and ½ teaspoon Kosher salt + ¼ teaspoon black pepper.
13. Dredge cakes in panko mixture. 
    
    
    
    
14. Fry cakes in hot oil 4 minutes per side or until golden. 
    
    
    
    
15. Keep warm in a 200° oven if needed. Serve with Tomato Gravy and extra prepared rice.
    
    
    
    Or, try Black-eyed Pea Stew with Polenta.

Recipe without photos . . .

Hopin’ John Cakes with Tomato Gravy     Makes 6 cakes

1 (15-oz.) can black-eyed peas, drained and rinsed 

1 cup cooked brown rice + extra for serving

¼ cup celery, chopped

¼ cup onions or leeks, chopped 

1 cup diced red, yellow or orange bell pepper

½ cup kale, finely chopped   

2 tablespoons olive oil  

½ teaspoon Kosher salt + ¼ teaspoon black pepper 

1  large egg 

⅓ cup panko (Japanese breadcrumbs) 

½ teaspoon seasoned salt

1 garlic clove, minced 

¼ cup dry white wine 

1 (15 oz.) can crushed tomatoes 

1 teaspoon Creole seasoning 

1/4 cup broth or stock (vegetable or chicken) + 2 teaspoons cornstarch (mixed together to form a slurry) 

About ¼ cup+ olive or canola oil for frying

About ¼ cup+ panko (Japanese breadcrumbs)

½ teaspoon Kosher salt + ¼ teaspoon black pepper

1. To Prepare Cakes: Reserve ¼ can of black-eyed peas. Pulse 1 cup of cooked rice and remaining peas in a food processor until coarsely chopped. Transfer to a large bowl; add reserved peas.
2. Stir together celery, bell pepper, leeks/onion and kale.
3. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
4. Add celery mixture to skillet. Stir in ½ tsp. salt and ¼ tsp. black pepper. Cook, stirring occasionally, about 8 minutes; reserve about ¼ of the mixture and stir the rest into pea mixture.
5. Stir egg, ⅓ cup panko, and ½ tsp. seasoned salt into pea mixture. 
6. Using a ½ cup-capacity scoop to make 6 balls. 
7. Place balls on a baking sheet, about 1” apart. Flatten each ball to form a ¾” thick patty, and place in freezer.
8. For the Tomato Gravy: Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add reserved vegetable back to skillet; add garlic cook, stirring occasionally, 1 minute.
9. Stir in wine; cook, stirring occasionally, 3 minutes or until slightly.
10. Stir in tomatoes, Creole seasoning and slurry (water-cornstarch mixture.)  Reduce heat to low; simmer about 5 minutes. 
11. To Fry Cakes: Heat oil in a large skillet over medium heat.
12. Stir together remaining ¼ cup+ panko and ½ teaspoon Kosher salt + ¼ teaspoon black pepper.
13. Dredge cakes in panko mixture. 
14. Fry cakes in hot oil 4 minutes per side or until golden. 
15. Keep warm in a 200° oven if needed. Serve with Tomato Gravy and extra prepared rice. 

Good Luck in a Bowl: Black-Eyed Pea & Sausage Soup

It's traditional and we try to eat a black eyed pea dish on New Year's Day. This year I tried something a little different and for extra luck we had a small bowl today. on New Year's Eve, too. The soup is hearty and features a great combination of flavors.

For another recipe from 2012, click on Good Luck Black-Eyed Pea Soup.

Black Eyed-Pea & Sausage Soup              

½ lb. bulk sausage

1 medium to large onion, diced 


4 cups beef broth 


About 3 cups cooked black-eyed peas, drained or use 3 (15 oz.) cans, drained (I soaked the peas overnight & just followed cooking directions of pkg. of dried peas) 

2 (14.5 oz.) can diced tomatoes                     

1 (4 oz.) can green chilies 


1 tablespoon Worcestershire sauce 


1 teaspoon garlic powder

½ teaspoon ground cumin 


½ to 1 teaspoon salt 


¼ teaspoon ground black pepper 


2 tablespoon ground cornmeal, optional 

1. In a large soup pan or Dutch oven, cook and stir the pork sausage with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes.
   
2. Pour in the broth and stir to deglaze the pan
3. Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
   
4. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. During this time, stir in a couple of tablespoons of cornmeal if desired. It thickens the soup just slightly.
   

Recipe without photos . . .

Black Eyed-Pea & Sausage Soup               

½ lb. bulk sausage

1 medium to large onion, diced 


4 cups beef broth 


About 3 cups cooked black-eyed peas, drained (equivalent to about three 15 oz. cans, drained)

2 (14.5 oz.) can diced tomatoes                      

1 (4 oz.) can green chilies 


1 tablespoon Worcestershire sauce 


1 teaspoon garlic powder

½ teaspoon ground cumin 


½ to 1 teaspoon salt 


¼ teaspoon ground black pepper 


2 tablespoon ground cornmeal, optional 

1. In a large soup pan or Dutch oven, cook and stir the pork sausage with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes.
2. Pour in the broth and stir to deglaze the pan
3. Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
4. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. During this time, stir in a couple of tablespoons of cornmeal if desired. It thickens the soup just slightly.

Good Luck Black-Eyed Pea Soup

     Just home from the grocery store where I purchased a can of black-eyed peas as I figured we needed as much good luck as possible for the coming year!

    We had never eaten  black-eyed peaa until attending a New Year’s party in Junction City sometime during the early 1970s. Nor were we aware that a bowl of these legumes supposedly brings good luck for the year. I was even lucky enough to discover a dime in mine which was supposed to increase my luck ten times!

     Who can say if it worked? Although I didn’t win the lottery (was there even one back then?), I figured that maybe it helped a little. Well anyway, we haven’t taken a chance since or, is it that we just like keeping alive those silly little superstitutions associated with food?

      There have been times we’ve soaked the dry peas and created the traditional hoppin’ John dish (peas and rice) but several years ago we started doing a simple and quick version using the canned variety.

      Some eat black-eyed peas on New Year’s Eve, others save them for New Year’s Day. We’re having them for lunch (New Year’s Eve) and will save some for tomorrow – hopefully doubling our luck in 2012!

Black-Eyed Pea Soup   About 4 servings

About 4 slices of  diced bacon

½ cup diced celery

½ cup diced onion

½ cup diced red bell pepper

½ cup diced carrots

1 medium or 2 small garlic cloves, minced

1 (15.5 oz.) can black-eyed peas with liquid

1 (14.5 oz) can diced tomatoes

¼ cup white wine

1½ cups beef broth

½ cup instant brown rice (use ¾ cup if you want a thicker soup)

1. In a stock pot over medium high heat, sauté the bacon until crisp. Set aside the bacon. Add the celery, onion, pepper and carrots to the pot; sauté in the bacon fat for about 10 minutes, or until tender (add a little olive oil if there’s not enough fat); add minced garlic near the end of the cooking time.

2. Add the peas, tomatoes, broth, wine and rice. Cook until rice is tender. Or, let soup simmer for a longer period of time, adding rice during the last 10 to 15 minutes.

3. Top with crumbled bacon when serving. Other possible additions: additional chopped onions, red peppers and/or grated cheese.